I stuck pretty closely to the recipe, but the main and most visible difference was that I used whole wheat bread for the bread crumbs instead of white bread.  It gives the dish a darker look, but it’s healthier.  If you’re making this for looks only, I would skip the wheat and use the white for better presentation.

Lighter Macaroni & Cheese
Martha Stewart
serves 8 (my ramekins were smaller, so I got 12 servings of 8 WW Points Plus each)

• 6 small vine-ripened tomatoes, (3-inch) , cut into twenty-four 1/4-inch-thick slices
• 3 tablespoons extra-virgin olive oil (I just eyeballed it, but I probably used closer to 1-2 TBS)
• 1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
• Coarse salt and freshly ground pepper
• 5 slices white sandwich bread, with crust (I used about 3-4 slice whole wheat here)
• 2 tablespoons unsalted butter
• 1 pound elbow macaroni
• 2 cups homemade or low-sodium store-bought chicken stock
• 5 tablespoons all-purpose flour
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper (I added a teaspoon of ground mustard, as well)
• 2 cups low-fat (1 percent) milk (skim worked fine for me)
• 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
• 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated

1. Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
2. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
3. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
5. Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
    
   This post is part of
   
   We’re going on a little food adventure in 2011. Go see what it’s all about!